Browsing Category

snacks

light meals seafood simple meals snacks

NZ fresh scallops on roast veg with pea puree

March 2, 2017

Being a great lover of New Zealand seafood, scallops are a firm favourite and a pleasant reminder that summer is nearly here! Here’s a nice, easy scallop taster using roast beetroot and/or kumara (making it even more New Zealand) as a base. I think I preferred the beetroot, when you roast it you get a lovely subtle, sweet flavour that works well with the pea and scallop (or so I thought).

I added a Stoneleigh Chardonnay – not because I wine match because in truth I would have no idea about all that, I just really like this wine!

Yummo 🙂

IMG_0561b

IMG_0570b

IMG_0573b

IMG_0584b

IMG_0587b

IMG_0591b

IMG_0595b

IMG_0599b

IMG_0605b

IMG_0608b

RECIPE:
Serves 2 for a taster

6 scallops
1 beetroot
1 kumara
1/2 cup of frozen or fresh peas
1/2 cup of frozen or fresh edamame soybeans (if you don’t have these, double the quantity of peas)
2 large mint leaves
1/2 cup of reserved pea cooking liquid
2 tablespoons of olive oil
1 tablespoon of butter
Salt and pepper

Serve with:
Lemon wedges
Pea shoots
Microgreens

Preheat oven to 180 degrees celsius.

Slice your beetroot and kumara (sweet potato) into thick circles – about 5mm each. Brush both sides with 1 tablespoon of olive oil, season with salt and pepper and roast on a lined tray for 20-25 minutes until cooked and golden brown.

While the veg is roasting, bring a small pot that is half full of salted water to the boil and blanch the peas and beans for a couple of minutes, strain but reserve 1/2 a cup of the liquid. Blitz the peas, beans, liquid, mint leaves and some salt and pepper with a stick blender until you have a nice puree.

Heat a frypan or hotplate on high with 1 tablespoon of olive oil and the butter, I use a hotplate as this gives the scallops a nice caramelised finish but a heavy based pan will also do the job!

When the butter and oil is sizzling add your scallops, season with salt and pepper and fry quickly (only takes minutes) to a nice golden brown on each side.

Layer up your plates with the roast veg segments, dollops of pea/bean puree and a seared scallop. Season well and serve with lemon wedges, pea shoots and microgreens.

gluten free raw food snacks

Cardamom truffles

December 11, 2013

Carrying on in the healthy, raw, gluten free theme I decided to give these cardamom truffles a whirl. Cardamom is a favourite spice of mine and has several health benefits such as aiding digestion. It’s also anti-oxidant and anti-inflammatory. So in other words it’s a fully loaded, power packed little pod! Combined with orange zest and manuka honey in this recipe adds a lovely spicy-sweet taste explosion.

IMG_5249b

RECIPE
1 1/2 cups of natural almonds
1 cup of pitted dates
1 teaspoon of fresh ground cardamom
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon of melted Manuka honey
Zest of one orange
Pinch of salt

Process the almonds and dates in a blender or processor until well ground and mixed. Add to a bowl with all the other ingredients and mix well. With wet hands (prevents everything sticking) roll tablespoons of mix into balls, roll in coconut if you wish, refrigerate or freeze. Eat with a cup of cardamom tea!

IMG_5255b

gluten free snacks

Sun dried tomato pesto

November 29, 2013

People always seem to love this pesto and it’s so easy plus it’s gluten, dairy and refined sugar free!

IMG_2740b

RECIPE

¾ cup of sundried tomatoes
½ cup of pine nuts
2 garlic cloves, chopped
Bunch of herbs
¼ cup of olive oil (or ½ cup if you don’t use Bestow Beauty Oil)
¼ cup of Bestow Beauty Oil (optional)
1 tablespoon of fresh flat leaf parsley, chopped
1 teaspoon of apple cider vinegar
Himalayan salt and freshly ground black pepper

Place all ingredients except the olive oil into the blender, scraping down sides occasionally, until almost smooth. With motor running, add oil in a steady stream. Blend and serve.

Tomatoes are full of beta–carotene, a phytochemical that helps protect your skin against sun damage.  The lycopene it contains, while helping protect us from prostate, lung and stomach cancers, also makes skin less likely to get sunburnt.  One study showed an average of 40% less redness after being exposed to the sun.  Another study of 40–50 year olds showed that those with high skin lycopene levels had smoother skin and less wrinkles!

From BESTOW WITHIN